Thursday, September 9, 2010
Simply Delicious Peachy Dessert
I'd liked to think that peach desserts are an American specialty, particularly a Southern one. There is the traditional peach cobbler, peach crisp, and peach crumble. There are also the peach pie and tart. But when simply baked on a pan with the edges of the dough turned over, you have what the French call a galette and the Italians a Crostata. An extra crispy rustic free form crust sets the Galette or crostata apart from pies and tarts. A great way to use any extra fruit in season.
When prepping for this recipe, it's best to start with the very best peaches. They should be firm yet ripe and only give slightly to pressure. When peaches are perfectly ripe, their skins slip off easily with little help from a knife. If having trouble, the peaches can be dipped into boiling water to remove the skin. Avoid bruised and mealy peaches, which are usually the supermarket ones that have been picked under ripe. The best places to buy peaches are at pick-your-own farms and farmers' markets. There you know that the best is available, rewarding you with juicy, ripe fruit as well as noteworthy desserts.
Preheat oven 350 degrees F.
Fresh Peach Galette/Crostata
2 pounds ripe peaches (about 4 or 5 large), peeled and cut into eighths
1 tablespoon lemon juice
1 tablespoon corn starch
1/4 cup light-brown sugar
1/4 teaspoon salt
Combine lemon juice, corn starch, sugar, and salt; pour over peaches. Toss carefully to coat. Let macerate for 10 minutes. Yummy…Nice juicy peaches.
Roll out dough on a sheet of lightly floured parchment paper to 13 inches in diameter.
Carefully lay dough with parchment paper on a baking sheet.
Pour onto the dough the sliced peach mixture. Including any juice left in the bowl. Fold up the 2-inch border of the dough, overlapping when necessary. Bake for 40 minutes until the peach juices are bubbling and the crust is golden brown. Yield: 6 servings.
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
¾ cup lard or shortening , chilled, cut into small pieces
5 Tablespoons ice water
In a large bowl, combine flour, sugar, and salt. Mix together.
Add shortening ( lard) and work with a pastry blender until mixture resembles course meal.
Add water 1 tablespoon at a time. Mix until dough comes together.
Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.